Most Helpful Critical Review

This recipe is great!!! I made it again last night using olive oil instead of vegetable oil and added oragano, parsley flakes, onion powder, garlic powder and some Italian seasoning and it was delicious!!! Hubby was dissapointed when I said he couldn't eat the whole loaf!!!

I used 1.5 tsp of yeast instead and it turned out great. I've tried using the recipe's 2.25 tsp of yeast with 3 cups of butter before and my bread always falls, so perhaps my breadmaker differs from everyone elses.
I removed 3 tablespoons of flour and added in 3 tablespoons of gluten. The bread turned out soft and spongy and so delicious! It's similar to the soft breads baked in Taiwanese and Chinese bakeries.

Fantastic in or out of the bread machine. I have made it by hand, and the only change was I used unbleached all purpose instead of bread flour so hand kneading would be sufficient. Also, for sandwich loaf consistency wheat bread, I substituted 1/2 cup of wheat flour for the white.

I've made this bread four times now, and I think this recipe is perfect just the way it is, although substituting olive oil can give you a slightly different texture. It does well on it own or with add-ins (I love rosemary, garlic and basil). Excellent!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.